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Chicken Cabbage Soup

Chicken Cabbage Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 lb boneless skinless chicken thighs, cut into bite‑size pieces
  • 1 medium onion, diced
  • 2 medium carrots, peeled and sliced into thin coins
  • 3 cloves garlic, minced
  • 6 cups low‑sodium chicken broth
  • 4 cups shredded green cabbage
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley or dill, chopped

Method
 

  1. Heat oil in a large pot over medium‑high, sear chicken pieces until browned on both sides, about 5 minutes total, then set aside.
  2. In the same pot, cook onion and carrots with a pinch of salt for 4‑5 minutes. Add garlic and stir 30 seconds.
  3. Pour in broth, cabbage, thyme, bay leaf, and return chicken to the pot. Simmer uncovered for 15 minutes until cabbage is tender and chicken is cooked through.
  4. Remove bay leaf, season with salt and pepper, ladle into bowls, and top with fresh herbs.

Notes

If you plan to serve this soup the next day, cook the cabbage just shy of fully tender. It will soften further as the soup sits overnight, and you will avoid overly soft cabbage when reheating.